Crispy & Juicy Smoked Pork Belly Steak with Classic Retro Salad
#ChristmasParty #HolidayFeast #PorkBellySteak #SmokedPorkBellyRecipe #RetroSalad #HomemadeSalad
As the cold winds that penetrate to the bone typically signal the true taste of winter, it feels strange to be in the midst of it without experiencing much chill. Perhaps it’s the weather, but despite the gloomy and bleak atmosphere, I find myself wishing for snow. I miss the sight of falling snow! My mood seems to follow the weather, sometimes feeling a bit down. Even though the streets get messy after a snowfall, I sometimes wish for a heavy downpour of snow! It seems unlikely we’ll see snow on Christmas this year due to the mild temperatures! Moving on to the main event, I’ve been saving a special smoked pork belly for a festive occasion, and tonight, I decided to cook it whole, like a steak, to celebrate the end of the year. To complement it, I’ve prepared a delightful salad featuring an array of vegetables, imitation crab sticks, and hard-boiled eggs. It’s the perfect dish to make your holiday gatherings truly memorable!
Main Dish Ingredients- Smoked whole pork belly 1kg (approx. 2 large pieces)
- Salad greens 1 cup
- Strawberries 6
- Whole grain mustard 1 tsp
- Mustard sauce 1 tsp
Retro Salad Ingredients- Imitation crab sticks (surimi) 1 cup (shredded or cut into bite-sized pieces)
- Salad greens 2 cups (e.g., romaine, iceberg lettuce, or your preferred mix)
- Canned corn 1/2 cup (drained)
- Hard-boiled eggs 2 (peeled and quartered or cut into eighths)
- Salt 1 tsp
- Black pepper 1 tsp
- Mayonnaise 2 tbsp
- Tomato sauce (using pasta sauce is fine) 1 tbsp
- Herbs (e.g., dried parsley, oregano) 1 tsp
- Imitation crab sticks (surimi) 1 cup (shredded or cut into bite-sized pieces)
- Salad greens 2 cups (e.g., romaine, iceberg lettuce, or your preferred mix)
- Canned corn 1/2 cup (drained)
- Hard-boiled eggs 2 (peeled and quartered or cut into eighths)
- Salt 1 tsp
- Black pepper 1 tsp
- Mayonnaise 2 tbsp
- Tomato sauce (using pasta sauce is fine) 1 tbsp
- Herbs (e.g., dried parsley, oregano) 1 tsp
Cooking Instructions
Step 1
Prepare the Smoked Pork Belly: Start with your smoked whole pork belly. The pieces shown weigh about 1kg in total. If your smoked pork belly is not pre-cooked, it’s best to cook it using an air fryer or oven to ensure it’s thoroughly cooked and has a great texture. While microwaving might cook it through, it won’t achieve the desirable crispy exterior. If you’re using a product that’s already cooked, focus on achieving a beautiful crispy crust.
Step 2
Make the Classic Retro Salad: In a salad bowl, combine the washed salad greens, shredded or cut imitation crab sticks, drained canned corn, and the quartered or cut hard-boiled eggs. Add salt (1 tsp), black pepper (1 tsp), mayonnaise (2 tbsp), tomato sauce (1 tbsp), and dried herbs (1 tsp). Gently toss everything together until well combined. Using tomato sauce instead of ketchup can add a richer flavor dimension.
Step 3
Crisp Up the Pork Belly: If your smoked pork belly requires cooking, you can microwave it for about 3 minutes first to ensure it’s cooked through (skip this step if pre-cooked). Then, preheat your air fryer to 200°C (400°F). Place the pork belly in the air fryer and cook for about 10 minutes, or until the skin and exterior are golden brown and wonderfully crispy. Cooking time may vary depending on your air fryer model. This process helps render the fat, resulting in a fantastic crispiness.
Step 4
Prepare for Plating: While the pork belly is air-frying to perfection, get your serving platter ready. Arrange a generous portion of the prepared retro salad on one side of the platter. Add fresh strawberries for a pop of color and freshness.
Step 5
Achieve the Perfect Steak Texture: Once the air fryer signals it’s done, carefully remove the golden-brown and crispy smoked pork belly. Unlike results from microwaving alone, the air fryer method yields a delightfully crispy exterior while keeping the inside moist and tender. The fat cap and skin become wonderfully crisp, while the meat remains succulent, making it perfect for serving as a steak.
Step 6
Serve the Whole Pork Belly: Place the beautifully cooked whole smoked pork belly directly onto the prepared platter. You can present it whole for a dramatic effect, or slice it into portions with a sharp knife or kitchen shears for easier serving.
Step 7
Add Sauces and Enjoy: For the final touch, drizzle the whole smoked pork belly steak with 1 tsp of whole grain mustard and 1 tsp of mustard sauce. Mustard is a classic pairing for smoked meats, enhancing its rich flavor. And there you have it – a spectacular smoked pork belly steak with a crispy exterior and tender interior, perfectly complemented by a refreshing retro salad. Enjoy your delicious creation!
